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Ingredients:
4 each
2 oz.
2 oz.
4 oz.
2 oz.
1 each
2 oz.
2 oz
1 oz.
2 oz.
To taste |
fresh corn tortilla (charred on grill)
fajita vinaigrette (recipe below)
red onion (finely chopped)
grape tomatoes (quartered)
cheddar cheese (shredded)
grilled diced avocado (recipe below)
smoked toma-llo aioli (recipe below)
sour cream
radish (thinly sliced)
ancho spiced cashews (recipe below)
salt and black pepper |
Preparation:
Gently fold together: fajita vinaigrette, tomatoes, onions, radish, and shredded cheddar cheese.
Season and set aside. Carefully mix avocados with the smoked tomatillo aioli. Do so gently as
not to break apart or mush the avocados. Fold in with tomato mixture until well incorporated.
Mound on serving bowl. Dot with sour cream. Garnish with sliced radish and cashews.
Place tortillas on a flat top or grill until hot and pliable. Place in serving dish. Serve!
Fajita Vinaigrette
Ingredients:
|
2 tbsp.
1/4 cup
1/2 cup
1/2 tsp.
6 drops
1 each |
fajita seasoning
white vinegar
grape seed oil
shallots
hot chili oil
lime (juiced) |
Preparations:
Whisk together all ingredients except chili oil. Once thoroughly combined, finish with chili oil.
Grilled Diced Avocado
Ingredients:
|
1 each
2 oz.
6 oz.
To taste
As needed |
avocado (slightly under-ripe)
lemon juice
water
salt and black pepper
non-stick cooking spray |
Preparations:
Quarter avocado. Leave peel on. Spray with non-stick pan spray, and sprinkle with salt and
pepper. On very hot grill, place avocado diagonally for 1 minute, and then quarter turn for an
additional minute. Immediately cool. Mix together water and lemon juice and add avocado.
After cold, remove peel, and dice avocado ½” dice.
Smoked Tomatillo Aioli
Ingredients:
|
1/2 cup
2 tbsp.
1 tbsp
To taste |
smoked tomatillo puree (recipe below)
mayonnaise
water
salt and black pepper |
Preparations:
Whisk mayonnaise and puree together. Add water to get desired consistency. Season with salt
and pepper.
Smoked Tomatillo Puree
Ingredients:
|
4 lbs.
2 each
2 tbsp.
1 each
2 quart
To taste |
tomatillos
medium white onion
garlic
jalapeño
water
salt and black pepper |
Preparations:
Cold smoke tomatillos with handheld smoker for 30 minutes. Leave covered until all smoke is
gone. Core and dice tomatillos. Set aside. In a large pot sweat onions and garlic until soft and
fragrant. Add in tomatillos and jalapeño. When tomatillos are soft add in water. Simmer until
there is only a small amount of liquid left. While still hot, add mixture to a blender. Blend until
smooth. Season to taste.
Ancho Spiced Cashews
Ingredients:
|
1 each
1 lb.
1/4 tbsp.
1 tsp.
1/2 tsp.
1/4 tsp.
1/4 tsp.
1/4 tsp. |
egg white
whole jumbo cashews
sea salt
ancho chile powder
chipotle pepper puree
garlic powder
Goya adobo seasoning
fresh cracked black pepper |
Preparations:
Preheat oven to 375°F. Line a baking sheet with aluminum foil and spray with non-stick cooking
spray. In a bowl beat egg white until soft peaks form. Fold in cashews. Add sea salt, ancho chile,
chipotle, garlic, adobo and black pepper. Stir to combine. Pour cashews on baking sheet and
bake for 25 minutes, stirring nuts after 12 minutes. Allow cashews to cool completely before
serving.
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